Service Temperature

Rewards

Wine & Food Pairings

Ideal for aperitif, to sublimate some grilled fish. Matches very well cheese, such as morbier du Jura.

The Winemaker’s corner

Soil: Fluvial deposits dating back to the Pliocene. Angular stones and siliceous pebbles from the Montagne noire.

Grapes of two varieties are harvested separately depending on their ripeness and tastes. Morning freshness allows to preserve the juice from oxydation at the early stage of winemaking process. Vibrating hopper allows to get free run juice and to chill it down immediately. Then grapes are directly put into the press in which maceration is carried out under an inert gas, and pressed with greatest care. Beginning of the press is incorporated to the free run juice. The rest of the press is not incorporated (depending on quality).
Fermentation at low temperature (16-17ºC) in stainless steel vats to preserve all the aromas. Blending post fermentation.